Yakisoba Stir Fried Wheat Noodles

First, prepare all your ingredients. Slice the pork, chop the cabbage, slice the onion, and julienne the carrot. In a small bowl, whisk together all the Yakisoba sauce ingredients: Worcestershire sauce, oyster sauce, soy sauce, ketchup, sugar, and mirin. Set aside.

If your Yakisoba noodles are fresh and packaged, they may be a bit stiff. You can quickly blanch them in boiling water for about 30 seconds or microwave them with a splash of water for 1-2 minutes to loosen them up. Drain well and set aside.

Heat 1 tablespoon of vegetable oil in a large wok or frying pan over medium-high heat. Add the thinly sliced pork and stir-fry until it is cooked through and lightly browned, about 3-4 minutes. Remove the pork from the pan and set aside, leaving any rendered fat in the pan.

Add the remaining 1 tablespoon of vegetable oil to the same pan if needed. Add the sliced onions and carrots and stir-fry for 2-3 minutes until they begin to soften. Then, add the chopped cabbage and continue to stir-fry for another 2-3 minutes until the cabbage is slightly tender-crisp.

Return the cooked pork to the pan with the vegetables. Add the loosened Yakisoba noodles to the pan. Pour the prepared Yakisoba sauce evenly over the noodles and ingredients. Toss everything gently but thoroughly, ensuring the sauce coats all the noodles and vegetables. Continue to stir-fry for 2-3 minutes.

Once the noodles are heated through and the sauce has slightly thickened, remove the Yakisoba from the heat. Divide the Yakisoba among serving plates. Garnish generously with chopped green onions, beni shoga (red pickled ginger), katsuobushi (bonito flakes), and a sprinkle of ao-nori (dried green seaweed) for an authentic touch. Serve immediately.